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Baked Omelet

Name: Baked Omelet
Yield: 1 servings
Ingredients: four or six eggs; a small cup of milk; a tablespoonful of flour or cornstarch; a teaspoonful of baking powder; one-half teaspoonful of salt

From Original White House Cookbook, 1887

Serves 1

Serve immediately to prevent falling.

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

464Calories

33 gProtein

21 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories464 kcal

Protein33 g

Carbohydrates21 g

Fiber0.1 g

Sugars12 g

Total Fat27 g

Saturated Fat11 g

Monounsaturated Fat9 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol773 mg

Sodium2014 mg

Potassium643 mg

Calcium673 mg

Iron4 mg

Magnesium54 mg

Phosphorus740 mg

Zinc3.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6.3 mcg

Vitamin C0 mg

Vitamin A398 mcg

Vitamin E2.2 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B123.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.4 mg

Folate94 mcg

Choline631 mg

Caffeine0 mg

Water368 g

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 148. The excerpt below is the record exactly as published.

BAKED OMELET. Beat the whites and yolks of four or six eggs separately; add to the yolks a small cup of milk, a tablespoonful of flour or cornstarch, a tea- spoonful of baking powder, one-half teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.